Baked Chicken Nachos
Prep Time
20 min
Cook Time
15 min
Yield
16 servings.
Ingredients
- 2 medium sweet red peppers, diced
- 1 medium green pepper, diced
- 3 teaspoons canola oil, divided
- 1 can (15 ounces) black beans, rinsed and drained
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 2-1/4 cups shredded rotisserie chicken
- 4-1/2 teaspoons lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 7-1/2 cups tortilla chips
- 8 ounces pepper jack cheese, shredded
- 1/4 cup thinly sliced green onions
- 1/2 cup minced fresh cilantro
- 1 cup sour cream
- 2 to 3 teaspoons diced pickled jalapeno peppers, optional
Directions
- In a large skillet, saute peppers in 1-1/2 teaspoons oil for 3 minutes or until crisp-tender; transfer to a small bowl. In the same skillet, saute the beans, garlic, oregano and cumin in remaining oil for 3 minutes or until heated through.
- Meanwhile, combine the chicken, lime juice, salt and pepper. In a greased 13x9-in. baking dish, layer half each of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions and cilantro. Repeat layers.
- Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream and, if desired, pickled jalapenos.
Nutrition Facts
1 serving: 221 calories, 13g fat (5g saturated fat), 41mg cholesterol, 314mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 12g protein.
